Leek tomato paste omelet Calories

Trim the root and tough outer leaves, split each leek lengthwise, and rinse between the layers under running water. Grit often hides there, so wash before slicing the leeks for the omelet.

Yes. Cook the leeks until tender before adding the eggs; raw leek can stay tough while the eggs set. Sautéing first also lets excess moisture evaporate, helping the omelet hold together.

Leeks release moisture as they cook, especially if crowded in the pan or added before they have softened. Sauté them until the liquid evaporates before stirring in tomato paste and adding the eggs.

Add the tomato paste after the leeks have softened and cook it briefly before adding the eggs. This takes away its raw taste and spreads the tomato flavor through the omelet.

Yes. Thaw frozen leeks and drain off excess liquid first, then cook them in the pan until tender and no longer watery. Add the tomato paste and eggs once the leeks are ready.

Yes, you can leave it out, though the omelet will taste milder and lose the tomato flavor. For a similar tang, stir in a little chopped fresh tomato and cook off its excess liquid first.

Black pepper, paprika, parsley and thyme all complement the leeks and tomato paste. Add dried spices while the leeks cook, and scatter fresh parsley over the omelet just before serving.

Yes. Soften the leeks and cook the tomato paste in an oven-safe pan, pour in the eggs, then transfer the pan to a preheated oven. Bake until the center is set.

Refrigerate leftovers in a covered container within two hours and use them within 3–4 days. Reheat until steaming hot, either in a pan over low heat or in the microwave.